Monthly Archives: January 2009

Coming down from California

Beach



Well I had to start somewhere. I admit, it’s been a little hard getting back into blogging. It’s like that old friend you keep meaning to call, but the longer you wait to call, the more you feel bad about not calling, and then you never call at all. And then you feel sad.

This blog is not about sadness, so I’m diving in head-first, like I did this morning at the swimming pool. It was my first swim in weeks. My goggles fell off when I dove in, but I didn’t care – it felt great to be back in the water.

While swimming, my mind drifted to something I’ve been thinking about quite a bit these last few weeks: where do I want to go with Smarter Fitter?

I’ve been writing this blog for a couple of years now. What started out as a link blog has become something more personal. And as the blog has evolved, so has my own life. I’ve fallen away from gyms and workout schedules and more into a “this is life” approach to health and fitness.

Here’s what I mean: in California, I didn’t do a lick of exercise. But I did kayak, snorkel, hike, play volleyball, run errands on foot, cycled to coffee shops, and did a lot of walking around campsites and state parks. I never really thought about exercise, but I somehow feel healthier after all of this. Part of that is the nature of vacation. But part of it is the sun and the freedom of the fear that if I don’t “exercise”, I’m gonna turn into a blimp.

So where do I go from here? I thought I’d ask you: what do you like to read about on SmarterFitter? Food? Fitness? Personal stories? Recipes? Cool links? Product reviews? Videos of elephant seals mating on the beach?



FYI: That’s my sis in the video and I’m the one filming. I love my new Panasonic Lumix!



A Very Veggie Christmas

Vegetarian Moussaka with Ricotta Topping



If I were more organized, I would have posted this before the merry holiday. But how was I to know this moussaka would turn out to be one of the best things I’ve ever cooked?

This Christmas, my mom and I were tasked with bringing the vegetarian main course to the family holiday feast. After a few considerations – veggie chili, stuffed peppers, shephard’s pie – we eventually settled on Delia Smith’s recipe for Moussaka, which sounded special enough for Christmas, convenient enough to serve a crowd, and hearty enough to qualify as a main course.

Moussaka seems simple enough. On the outset it looks simply like lentils, eggplant, tomatoes and red pepper, topped with custard and baked until tasty. But there much more to it than that – each of the vegetables get cooked individually, then wine and cinnamon are added, which may sound like a strange combination, but the way the flavors evolve in the oven is nothing short of magical. It’s a bit time consuming (set aside 3 hours from start to finish), but worth every step.

Vegetarian Moussaka with Ricotta Topping



Vegetarian Moussaka with Ricotta Topping




Ingredients

2 eggplant, each 8 oz (225 g)
10 fl oz (275 ml) vegetable stock
2 oz (50 g) Puy lentils
2 oz (50 g) green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, de-seeded and chopped into ¼ inch (5 mm) dice
2 cloves garlic, peeled and crushed
1 x 14 oz (400 g) tin chopped tomatoes, drained
7 fl oz (200 ml) red wine
2 level tablespoons tomato paste
1 level teaspoon ground cinnamon
2 level tablespoons chopped fresh parsley
salt and freshly milled black pepper

For the topping:

1 x 9 oz (250 g) tub ricotta
10 fl oz (275 ml) milk
1 oz (25 g) plain flour
1 oz (25 g) butter
a pinch of nutmeg
1 large egg
1 oz (25 g) Parmesan, freshly grated
salt and freshly milled black pepper

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a shallow dish about 9 x 9 x 2½ inches (23 x 23 x 6 cm) deep.





  1. Prepare the eggplant: cut them into 1/2 inch (1 cm) squares leaving the skins on. Place them in a colander, sprinkle and toss with salt, then put a small plate with a heavy weight on top – this will draw out any excess juices.


  2. Meanwhile, pour the stock into a saucepan together with the Puy lentils (but no salt), cover and simmer for 15 minutes before adding the green lentils. Cover again and cook for a further 15 minutes, by which time most of the liquid will have been absorbed and the lentils will be soft.


  3. While the lentils are cooking, heat 2 tablespoons of oil in a large solid frying pan and fry the onions until they’re soft and tinged brown at the edges (about 5 minutes), then add the chopped pepper and soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate.


  4. Next transfer the eggplant to a clean cloth and squeeze them dry, then add a further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss the eggplant in it so they get evenly cooked. When they’re starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan.


  5. In a bowl mix the wine, tomato paste and cinnamon together, then pour it over the vegetables. Add the lentils and the chopped parsley, season well and let everything simmer gently while you make the topping.


  6. To make the topping, place the milk, flour, butter and nutmeg in a saucepan and whisk until it simmers and becomes a smooth glossy sauce. Season with salt and pepper, remove from the heat and let it cool a little before whisking in the ricotta and the beaten egg.


  7. Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Sprinkle with the Parmesan and transfer the dish to the pre-heated oven and bake on the middle shelf for 1 hour. Then allow the moussaka to rest for 15 minutes before serving.